Smores Cheesecake (Edit recipe)

Graham cracker crust

1. Preheat oven to 350˚ and grease a 9 inch spring form pan with butter or baking spray.
2. Place graham crackers and sugar in a food processor and pulse until crackers have turned into crumbs. Add in melted butter and continue to pulse until the mixture resembles wet sand.
3. Press graham cracker mixture into the bottom of the prepared pan to form the crust.
4. Prebake the crust in the preheated oven for 5-7 minutes until the edges just start to turn brown.u00a0

Chocolate cheesecake

1. While the crust is cooking, rinse out the food processor and combine all of the ingredients for the cheesecake into it. Pulse the ingredients until they are combined. Scrape down the edges of the food processor and pulse a few more times to make sure everything is well incorporated.u00a0
2. Pour the cheesecake mixture over the prebaked crust and return to the oven to bake an additional 40-45 minutes until the top of the cheesecake is no longer shiny and the mixture does not jiggle when you slightly shake the pan.
3. Allow the cheesecake to cool for 30 minutes at room temperature and then place it in the fridge to completely chill, about 2-3 hours or overnight for best results.
4. For serving time, top the chilled cheesecake with the jumbo marshmallows and toast the tops of the marshmallows with a kitchen torch or under the oven broiler until the marshmallows are toasted on top.
5. Remove the ring from the springform pan and slice and serve.